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How to sharpen Japanese knives on Tormek T-1 or T-2?

Hi, Have Miyabi Birchwood knives with a Bevel angle of 10°. I have always sharpened the knives with stones usually from 1000-10000grit. Would I be able to get the same sharpness with either a T-1 Kitchen Knife Sharpener ore a T-2 Pro Kitchen Knife Sharpener?
Further which Machine would you recommend T-1 or T-2, since I can see that you can use a finer diamond wheel with T-2?
My aim is to simply make my life easier, don't want to put down so much time in keeping my knives as sharp as possible.
Kind regards


  • Hej Christian
    There is a bit of contrary in it ;-)
    As sharp as possible means a bit time investment. The T-1 gives you a razor sharp edge, but maybe not that what you expect from a 10 000 grid stone.
    The closed you come is with a T-2 and the additional DWE-200 Diamond Wheel with a grid of 1200 and a good honing.
    When you prefer the shiny polished edge with no ripples of the sharpening you need one of the wet sharpening systems we have and finish on the 4000 grid Japanese Water Stone JS-200 or JS-250 depending which model. This stone gives you a absolute polished bevel and an outstandig edge.
    What not mean that the knife isn't sharp with either the T-1 or T-2.
    I think this speaks for itself: (T-2)
    You can achive this also on a T-1 its the same grid. It takes a bit of training of course ;-).
    I hope I could give you a bit of guidance and show you the possibilities.
  • Thanks for your answer Wolfgang.
    One more question.
    Why isn't there an extra fine diamond wheel for the T-1, I think it would be a perfect addition to this small machine?
  • Hej Christian,
    the Tormek T-1 Kitchen Knife Sharpener was developed to make sharpening a knife for home chefs as simple as possible. This is why we chose a fine diamond wheel which can sharpen most kitchen knives with good results.

    Stay sharp!

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